Capitaco, Tacos

Flavor profile: Rich, Umami

Specialization: Offense, Close Quarters, Flanking

Capitaco is a somewhat short variety of Gourmon. Half of its height is the taco atop it, settled like a captain’s hat. The body of Capitaco is obscured beneath a cloak styled like a formal military coat, but its sharp eyes are visible between the hat and the collar.

Capitaco comes in three variants: Classico, Baja, and Fritos. Capitaco Classico has a white uniform with red accents and a green cravat. Capitaco Baja sports a purple uniform with green accents and a red cravat. Capitaco Fritos wears a yellow uniform with red accents and a white cravat.

Capitaco are proud, resilient Gourmon built for leadership. All three variants of Capitaco excel in combat, but their true expertise is in rallying their allies. The more allies they have, the stronger the group as a whole becomes. Each Capitaco style has its own strengths. Fritos style bolsters the defense of their allies, Classico bolsters offense, and Baja bolsters support effectiveness. 

This was THE first Gourmon I designed. I knew exactly what it was meant to be from the start. The name comes from “Capitano”, Spanish for Captain, and Taco. The name came first, and as soon as it did, I had the image of a naval captain or cavalry captain. 

There are many variations of the taco, but the three styles that were chosen for Gourmon were the hard-shell taco, the classic street taco, and the Baja style taco. 

There are many things you can fill a taco with, but the classic fillings are a shredded meat like beef or pork, radish, and cabbage. It also is often garnished with lime and cilantro. This style of taco is served in a smaller, palm-sized tortilla.

Tacos as a whole originate in Mexico, but the mixture of culture in the southern United States and Mexico colloquially referred to as “Texmex” is the origin of the hard-shell taco. These style of tacos feature ground beef, beans, tomato, lettuce, and cheese. These tacos are much larger than the classic style.

Baja style, meanwhile, gets its name from the Baja region of Mexico. These have many of the same toppings and garnishes of the classic street taco, but this kind takes advantage of the coastal bounty of Baja: seafood tacos.

If a recipe (or multiple recipes) comes for this chapter, it will probably take a while longer than the others to research given the variety of ingredients available.